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Raspberry White Chocolate Scones

Raspberry White Chocolate Scones – super moist and tender on the inside and crusty on the outside scones with dots of raspberries, white chocolate chips and a touch of orange zest. Best enjoyed for breakfast or for afternoon snacks.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 slices
Calories 432 kcal
Author Immaculate Bites

Ingredients

  • 2 cups (260 g) all-purpose flour plus more for work surface
  • ¼ – ⅓ cup (55-75 g) sugar
  • 1 tablespoon (12 g) baking powder
  • 3⁄ 4 teaspoon (4.27 g) salt
  • 1 tablespoon (6 g) orange zest , grated
  • 6 tablespoons (85.05 g) unsalted butter , cold and cut into pieces
  • 2 large eggs
  • 1⁄3 cup (80 g) heavy cream , plus more for brushing tops
  • 1 teaspoon (4.20 g) vanilla
  • 1 ¼ cups (156.25 g) fresh raspberries
  • cup (60 g) white chocolate

Instructions

  1. Preheat oven to 400 degrees.

  2. In a medium bowl, whisk or sift together flour, sugar, baking powder, and salt and orange zest.

  3. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

  4. Whisk together eggs, heavy cream and vanilla.

  5. Gently fold wet ingredients into dry ingredients and stir until all is moistened, then add the raspberries and white chocolate and mix until it holds together (like a ball).

  6. Put dough on floured surface, and pat (gently!) with your hands only, until dough is about 1/2” thick. Fold dough over on itself about 5 times, and then gently press down.

  7. Use a large knife to slice the dough into 4 equal portions. Cut diagonally to produce 8 triangular slices of dough.

  8. Separate wedges and place on an ungreased baking sheet. Brush with cream

  9. Bake at 400° for 12-15 minutes or until lightly browned.

  10. Remove and serve warm.